This is my cooking blog that features recipes from Diana Kennedy and Rick Bayless

Tuesday, June 16, 2009

Frijoles Puercos Estilo Jalisco

This one from Diana Kennedy was a winner, I'll post the recipe some other time. Essentially this was home made refried beans in bacon and chorizo fat with green olives and jalapeno es escabeche with quesorachero on top

1 Chorizo, about 3 ounces

6 strips of bacon

lard as necessary, probably not though

8 ounces pinto beans cooked as for frijolesdeolla, which should yield 3.5 - 4 cups with the broth.

20 small pitted green olives

2 jalapenochiles en escabeche

2 tablespoons grated quesoranchero

Skin and crumble the chorizo and bacon. Cook in a skillet over low heat, covered, until most of the fat has rendered out. Be careful not to burn. Remove and reserve the chorizo and bacon.

There should be about 1/3 cup of fat in the pan. Take out or make up to that amount with lard. Add the beans and broth and cook them over high heat mashing them as you would for frijolesrefritos. If they start to dry out and stick to the pan, add a bit of lard.

When the beans have been mashed to a course texture, and are almost dry, ready to roll, add the bacon, and about 2/3 of the oliveschiles and chorizo.

Roll the beans, then turn them onto a serving dish and top with the remaining olives, chiles, and chorizo.

About Me

This blog is my exploration into the cooking of native Mexican Recipes. Notably as of recent, these have included recipes from Diana Kennedy, and Rick Bayless. Mexican cooking has been my most recent passion in the kitchen and I have found that Diana Kennedy's books provide a view into the Mexican cuisine rarely found.